California Bagna Càuda

Ingredients

In this California adaptation of Bagna Càuda, we incorporate the principles of California cuisine by utilizing locally sourced, seasonal vegetables. Additionally, we infuse the sauce with a touch of sweetness to complement the fresh flavors of the produce. This version celebrates the diversity of California's culinary landscape while staying true to the essence of the original Italian dish. We alse have the original recipe for Bagna càuda, so you can check it out.

• 1 head of garlic, cloves separated and peeled 1 head of garlic, cloves separated and peeled
• 8 anchovy fillets, packed in oil 8 anchovy fillets, packed in oil
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• 1/4 cup (56g) unsalted butter 1/4 cup (56g) unsalted butter
• 1 tablespoon honey 1 tablespoon honey
• Assorted seasonal vegetables (such as carrots, bell peppers, radishes, and zucchini), cut into bite-sized pieces Assorted seasonal vegetables (such as carrots, bell peppers, radishes, and zucchini), cut into bite-sized pieces
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat: 28g (Total), 8g (Saturated)
• Carbohydrates: 6g (Total), 2g (Sugars)
• Protein: 4g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a small saucepan, combine the garlic cloves, anchovy fillets, olive oil, and butter. Cook over low heat, stirring occasionally, until the garlic becomes soft and fragrant, and the anchovies dissolve into the mixture.
2. 2.
   Remove the saucepan from heat and let it cool slightly. Transfer the mixture to a blender or food processor and blend until smooth.
3. 3.
   Return the sauce to the saucepan and stir in the honey. Season with salt and pepper to taste.
4. 4.
   Prepare the seasonal vegetables by washing and cutting them into bite-sized pieces.
5. 5.
   Arrange the vegetables on a platter and serve alongside the warm Bagna Càuda sauce.

Treat your ingredients with care...

• Garlic — Roasting the garlic cloves before adding them to the sauce will enhance their sweetness and mellow out their pungency.
• Anchovy fillets — Rinse the anchovy fillets under cold water to remove excess saltiness before using them in the sauce.
• Seasonal vegetables — Opt for a variety of colorful vegetables to add visual appeal and a range of flavors to the dish.

Tips & Tricks

• For a vegetarian version, you can substitute the anchovies with capers for a similar briny flavor.
• Serve the Bagna Càuda sauce warm, but not piping hot, to allow the flavors to meld together.
• Experiment with different seasonal vegetables to keep the dish exciting and fresh.
• If you prefer a smoother sauce, strain it through a fine-mesh sieve before serving.
• Leftover sauce can be refrigerated and reheated gently before serving.

Serving advice

Serve the California Bagna Càuda as a centerpiece on your table, allowing guests to dip their favorite vegetables into the warm sauce. Provide small individual bowls for each guest to enjoy the flavors at their own pace.

Presentation advice

Arrange the vibrant assortment of seasonal vegetables in an artful manner around the platter, creating an inviting display. Drizzle a little extra olive oil over the sauce and garnish with fresh herbs, such as parsley or chives, for an added touch of elegance.